« Delivering the uses of our culinary heritage to the youth »Paul Bocuse

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online !
Anatole, 13 years old

680youth discover the basics of
gastronomy each year

025INITIATION WORKSHOPS
«DÉCOUVRIR UN MÉTIER»

348youth trained
in catering

189vocations
sparked

Awakening youth to the taste of a passion, a profession

The Foundation

The leading idea at the source of this project is the same idea which, for many years, pushes forward Paul Bocuse and brings him his strength and vitality : « We are craftsmen, our craftsmanship is learned, it's a craftsmanship of companionship, and our duty is to pass it on. We support the youth in order to help them reveal their talents. »

The Foundation Paul Bocuse represents a whole profession : Hotels & Catering. According to Paul Bocuse and his close friends, it is crucial to perpetuate the traditions of the culinary heritage, to uphold the values of these professions, to pass on the high expectations, the gestures and know how of this culture. Since its creation in 2004, the Foundation builds tight relationships by cooperating with other philanthropy actors, supporting exchange programs and professional traineeships, and broadening access to culinary culture.

  • Honorary Presidents

    Paul BocuseChef MOF 3* Jérôme BocusePresident - EPCOT Alain MérieuxPresident - Institut Mérieux

  • Executive Bureau

  • Manager :

    Laëtitia GouttenoireProject manager - Foundation Paul BOCUSE

  • Secretary General :

    Patricia ZizzaCommercial Director - Les Produits Paul BOCUSE

  • President :

    Paul-Maurice MorelGeneral Manager - PÔL Développement

Initiation workshops

It is sometimes hard for middle schoolers to understand a profession. The Foundation Paul Bocuse organizes Initiation Workshops for Cooks, Confectioners, Bakers and Tables Arts for those between 13 and 15. Our goal is to change the way these professions are seen through positive discourse, to promote professional orientations and to help discover the charms of this job through various playful and practical workshops.

"Jeunes espoirs" program

Since not all youth have equal chances in building their professional projects, the Foundation Paul Bocuse has build tight links between schools, social aids and companies to promote the employment of disadvantaged youth. To reach this goal, the Foundation runs a "Jeunes Espoirs" contest, favours meetings between disadvantaged youth and famous professionals, and allocates scholarships based on social criteria.

Educational days

Aimed towards middle schools and training establishments (CFA, hotels high schools), these days are an answer to the determination the Foundation has shown in helping and supporting future professionals in discovering the world of business. These days are built around gastronomical museum visits, meetings with farmers, and round-tables about recruitment and catering soft skills. Contact us to plan a day for your students and apprentices.

"Graines de chef" program

After taking into account the unemployment rate for the 16-25, the Foundation Paul Bocuse and the Foundation Valrhona created "Graines de Chef"; a tool for learning confectioning for those in difficulty or in retraining. 10 youth are selected after a job dating for an 18 months personalized monitoring allowing them to discover this profession through traineeships, visits and workshops, which in turn allows them to build strong links with professionals in order to facilitate professional training and integration.

Educational monitoring in the Philippines

The Foundation leads a project in the Philippines with the Gawad Kalinga NGO, aiming to get 5 million families out of poverty by 2024. Each year, the Foundation finances two 6 months traineeships in the Philippines' enchanted farm for students reaching the end of their French culinary courses. During their mission, the students share their knowledge and train young Philippine from the slums in cooking through practical workshops. In return, the Foundation welcomes 2 Philippines in France for a 3 months training in cooking and traineeships in restaurants.

What we're cooking for 2018

- Developing new workshops
- Setting up the "Graines de Chef" system
- Strengthening the links with the Bocuse d'Or Winners
- Bringing support to gastronomical trainings in developing countries

While building these projects, Paul Bocuse's Corporate Foundation favours exchanges and skill sharing.

Involved individuals & companies

Qualified Individuals

Honorary President

Alain Mérieux

President - l'Institut Mérieux fondation-merieux.org

Honorary President

Gérard Pélisson

Co-Founder - Accor Group accorhotels.group

Honorary President

Jérôme Bocuse

President - EPCOT mentorbkb.org

Alain Ducasse

Chef alain-ducasse.com

Olivier Ginon

President - GL Events Group gl-events.com

Régis Marcon

Chef regismarcon.fr

Denis Courtiade

President - 0 Service des Talents de demain oservice.fr

Hervé Fleury

Vice-President - Institut Paul Bocuse institut-paul-bocuse.com

Pierre Orsi

Chef - MOF pierreorsi.com

Christian Bourillot

Chef - MOF,

Patricia Zizza

Commercial Director - Produits Paul Bocuse bocuse-dor-boutique.com

Paul-Maurice Morel

General Manager - Pôl Développement Brasseries-bocuse.fr

Founding Members

Solidarity Partners

Educational Partners

  • EFP - Bruxelles
  • CFEC - Dieppe
  • Lycée Hôtelier François Rabelais - Dardilly
  • CFMDA - Livron
  • CFA - Chartres
  • CFA Orléans
  • CCI Languedoc Roussillon - Ets de Nimes
  • Groupe FIM - Saint Lô
  • Ecoles des Roches - Verneuil sur Havre
  • SEPR - Lyon
  • Lycée Hôtelier Hélène Boucher - Vénissieux
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« Always aim for the moon, even if you miss it, you'll land among the stars.  »Oscar WILDE

Latest news from our furnaces

News

18.06.2017

Registration for the 2017/2018 workshops is now open

The 2016-2017 Workshops season ended with a lot of graduations.

18.06.2017

Stars of Mougins

From the 23rd to the 25th of June, find the Paul Bocuse Foundation on the festival of Stars of Mougins.

18.06.2017

Results of the “Graine de Chef” program

On Thursday the 1st was the ending of this 2nd edition of the Graines de Chefs Confectioner program, led by Valrhona and the Paul Bocuse Foundation.

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